The sun’s out so my thoughts immediately turn to picnics and family days out. Whilst it might be more exciting to eat at restaurants/cafes, for us the least stressful (and often only) option is a picnic. The problem is finding exciting, interesting picnic foods that go beyond the usual sandwiches.
These little herby rolls make a fab addition to a picnic (or any meal). They’re crusty with a soft centre, packed with herby flavour and finished off with a sprinkle of sea salt. I’ve used chive and thyme here and the aroma is lovely as you break them open.
Herby Picnic Rolls (dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)
makes 12 rolls
- 290ml oat milk
- 2 tbsps dairy-free spread
- 2 tbsps syrup
- 400-450g strong white bread flour
- 1 tbsp dried yeast
- 1 tsp salt
- 1 tbsp chopped chives
- 1 tbsp chopped fresh thyme
- oat milk, for brushing
- rock salt for sprinkling
– Warm the oat milk, spread and syrup together until the spread has melted. Set aside to cool slightly.
– Sift the flour into a large bowl. Stir in the yeast and salt.
– Stir in the herbs and make a well in the centre of the flour.
– Once the milk mix is at blood temperature pour into the flour. Mix until it has come together to make a soft dough.
– Turn out and knead for 5-10 minutes until the dough is smooth and springy.
– Place back in the bowl, cover with oiled cling-film and leave to rise for about an hour (it should double in size).
– Meanwhile, oil a muffin tray and set aside.
– Once the dough has risen, knock back and knead again to form a smooth ball.
– Cut into 12 even sized pieces and place each one in a dip in the muffin tray.
– Loosely cover with oiled cling-film and leave to rise for 30 minutes.
– Preheat the oven to 220 degrees Centigrade/Gas Mark 7
– Remove the cling-film. Brush the tops with oat milk and sprinkle on the salt.
– Bake for 15-20 minutes, until golden and sounding hollow when tapped.
– Cool on a wire rack.
These look so yummy! Just wondering, what kind of syrup did you use?
I used maple syrup this tine. Otherwise I generally use golden syrup (far cheaper!)
Yum! These rolls look delicious! Your kids are so lucky to have you cooking for them. I can’t believe how many delicious recipes you’ve produced whilst avoiding different food allergens! I can actually eat anything (lucky me) but I have a few coeliac, vegan and lactose-intolerant friends (plus a male friend with an egg allergy and another girlfriend with a walnut allergy, argh!) so your blog will definitely be another resource for future dinner parties. Thanks so much for sharing your journey with us. Definitely trying these rolls!
What lovely comments…. Thank you sooo much, you’ve really made my day :-). I started out just logging what my kids can eat and my recipes – now I’m determined to be able to make nearly everything friendly! I hope you keep reading, it means so much to me 🙂 xx
These look delightful. I’m starting to dip my toes, so to speak, in to break making a bit more, so this recipe is perfect for me right now!
Definitely good for you – not too complicated and turn out great results by using the muffin tin x
mmm, these look like my kind of bread rolls. And using a muffin tin is a great idea, no need to shape!
It really does work well! 🙂
I made your tasty bread rolls & they were superb, my dear frined: awesome even! 🙂 I love, love that picture!! Cute!
Fantastic! I love it when people try my recipes 🙂 what did you eat them with? X